KCKCC Pioneer Career Center Newsletter

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PIONEER

CAREER

CENTER

LEARN LEAD ACHIEVE

September 6-9, 2022

Tile

Construction students are learning how to tile and how to cut tile to create a specific design. Students prepared a wall so it was clean, dry and free from dust and dirt, marked a vertical and horizontal line on the center of the wall, used mortar to adhere the tile to the wall and wiped away any excess from the tile with a damp sponge. Before placing the tile design on the wall, students laid the pattern out for accuracy.

Cutting Boards

Construction students are making cutting boards. Each student will cut boards to a certain height but will rip boards to different widths to make a pattern when gluing and clamping their boards together. After the construction of the board, students will use a planer to make the surface smooth, square off the edges and finish it with a layer of mineral oil and wax to protect the board from moisture.

Sweating Copper Pipes

The walls of copper pipes are too thin and soft to be threaded, so HVAC students used a fitting called sweat fitting. It is called this because the process of joining the various elements using solder involves heating them with a propane torch until they seem to sweat.

Recovery and Leak Detection

The HVAC students used a recovery machine to remove refrigerant from a cooling system. Students then replaced it with nitrogen to determine leaks.

Brazing

HVAC students learned how to braze. Brazing involves lower temperatures than welding and does not entail the melting of base metals. Instead, a filler metal is melted and forced to flow into the joint through capillary action.

Chef Uniforms

Our Fall 2022 Culinary students are sporting their chef uniform which consists of a chef coat, chef pants and either a chef head wrap, chef skull cap or chef toques.

Honey Glazed Carrots

After learning some knife skills cutting carrots, the students cooked the carrots and made a glaze with butter, honey and lemon juice. They finished it with some seasonings and parsley to garnish.

Knife Cuts

Culinary students began working on their knife skills. They started with different carrot cuts. Students learned how to cut julienne (thin strips), batonnet (small stick), dice (small squares), brunoise (finest dice), paysanne (thin slices with shape), tourne (seven sides) and rondelle (disc shape).

Potato Tourne Technique

Tournée is a French word meaning "turned" which refers to the method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes. Culinary students used a paring knife to create tournéed potatoes.

Potatoes

Culinary students prepared three different types of potatoes. Students made cocotte or rissole potatoes, herb and garlic sous vide potatoes, and Duchesse potatoes.

Canapés and Hors d'oeuvres

Culinary students made canapes which are a small decorative food consisting of a small piece of bread wrapped or topped with some savory food and

hors d'oeuvres which are a small dish, served before a meal and is served either cold or hot.

Wiring

Electrical students are learning the basics in electrical wiring for light switches and receptacles. Students are also learning about safety procedures.

Donning and Doffing of Personal Protective Equipment (PPE)

CNA students learned the proper steps of donning "putting on" and doffing "taking off" of PPE, including a gown, facial protection, goggles, and gloves.

Leavenworth United Way

Marcia Irvine, Director of KCKCC Pioneer Career Center, and Kim Taylor, Site Coordinator II, attended the kick-off for the Leavenworth United Way. The kick-off was held at Hallmark Cards and the theme this year is "Give Locally Help Locally."